Chicken Piccata Recipe

Chicken piccata is a zesty, elegant dish with juicy chicken breasts simmered in a lemony white wine sauce. Tangy capers and fresh parsley add bold flavor and vibrant color.

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This easy chicken piccata recipe feels restaurant-worthy yet comes together in under an hour. Perfect for busy weeknights or special dinners alike.

What You’ll Need for This Chicken Piccata Recipe

• Boneless skinless chicken breasts – The star of the dish, pounded thin for quick, even cooking and tender texture.
• All-purpose flour – Lightly coats the chicken, creating a golden crust that soaks up the sauce beautifully.
• Lemon zest – Adds brightness and depth to the coating for extra citrus zing in every bite.
• Olive oil – Used for searing the chicken, bringing out a rich, golden-brown finish.
• Salted butter – Enhances the sauce with rich, silky flavor that balances the tang of lemon and capers.
• Chicken broth – Forms the base of the velvety sauce, adding savory depth.
• Fresh lemon juice – The heart of piccata’s signature tang, fresh juice keeps the flavor clean and vibrant.
• Dry white wine – Adds complexity and acidity, rounding out the sauce with a delicate finish.
• Capers – Briny and bold, these little gems punctuate the sauce with sharp, salty bursts.
• Fresh parsley – Sprinkled in at the end for a pop of color and herbal freshness.

How to Make Chicken Piccata in Just a Few Steps

Start by pounding the chicken breasts to an even ½-inch thickness for uniform cooking. Dredge each piece in a lemon-infused flour mix for a lightly crisped crust.

Sear the chicken in olive oil until golden and cooked through, then set aside. In the same skillet, melt butter and whisk in a bit more flour to form a rich base for the sauce.

Gradually add broth, followed by lemon juice, wine, and capers. Simmer until slightly thickened. Return the chicken to the pan and spoon the luscious sauce over top, letting everything meld for a few minutes.

Finish with a generous sprinkle of parsley and optional Parmesan before serving.

Kitchen Tips & Flavor Twists for Chicken Piccata

For best results, use fresh lemon juice—bottled can taste flat and acidic. If you prefer a garlic twist, sauté a minced clove in the butter before adding the flour for extra aroma and depth.

Swapping the wine for extra broth makes it more kid-friendly or suitable for alcohol-free diets. Want a creamier version? Stir in a splash of heavy cream just before serving.

Chicken thighs or veal can replace breasts, but adjust cooking times accordingly. And if capers aren’t your thing, finely chopped green olives offer a similar briny touch with a slightly mellower flavor.

Keeping It Fresh: How to Store Chicken Piccata

Store leftover chicken piccata in an airtight container in the fridge for up to three days. For longer storage, freeze individual portions with sauce in freezer-safe bags or containers for up to two months.

To reheat, thaw overnight in the fridge if frozen, then warm gently in a skillet over medium-low heat. Add a splash of broth or water to loosen the sauce and keep the chicken moist. Avoid microwaving, as it can dry out the chicken and dull the sauce’s bright flavors.

Chicken Piccata Recipe

A classic Italian-American dish featuring pan-seared chicken breasts enveloped in a tangy lemon-butter sauce with the briny bite of capers.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Chicken Piccata Recipe

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Ingredients

• 2 tablespoons olive oil plus extra if necessary
• ½ cup all-purpose flour
• 4 boneless skinless chicken breasts (approximately 6 ounces each, totaling around 1½ pounds)
• 1 teaspoon finely grated lemon zest
• Salt and freshly ground black pepper to taste

For the Sauce:

• 2 tablespoons chopped fresh parsley with more for garnish
• 1 cup chicken broth or stock
• 1½ tablespoons all-purpose flour
• ¼ cup salted butter
• ½ cup dry white wine or additional chicken broth
• ½ fresh lemon juiced (approximately 1½ tablespoons)
• 3 tablespoons capers drained
• Optional: shredded Parmesan cheese for serving

Instructions

• Flatten each chicken breast to a uniform ½-inch thickness using a meat mallet. In a shallow bowl, blend the flour, lemon zest, salt, and pepper thoroughly. Dredge the chicken in the flour mixture, shaking off any excess coating. In a large skillet set over medium-high heat, warm the olive oil and sear the chicken in two separate batches, about 4 to 5 minutes per side, until golden and the internal temperature reaches 165°F. Remove and keep warm. Lower the heat to medium and melt the butter in the same skillet. Stir in the flour and cook for 2 minutes, scraping up any browned bits. Slowly whisk in the chicken broth in increments until smooth. Stir in the lemon juice, white wine, and capers. Simmer for about 3 minutes, whisking occasionally. Return the chicken to the pan and gently simmer in the sauce for an additional 2 to 3 minutes until warmed through. Season with salt and pepper as desired. Mix in chopped parsley and garnish with more parsley and Parmesan, if using, before serving.

Notes

Chicken: For overly large chicken breasts (above 7 oz), halve them crosswise and flatten to ½-inch thickness. Chicken thighs or veal are suitable alternatives, though cooking times may vary.
Sauce: Opt for fresh lemon juice to maximize flavor. Capers may be substituted with finely chopped green olives if preferred.
Serving Suggestions: Best paired with light pastas such as linguini or angel hair. Also delicious with mashed potatoes or rice. Complements well with roasted asparagus, steamed broccoli, or roasted cauliflower. Optional: Add minced garlic to the butter for enhanced aroma.